Preparation / Directions:
In large heavy pot, over medium heat, combine sherry and oil and heat to
simmering. Add onions and saute 8 to 10 minutes. add celery, carrots and
bell pepper and saute 5 minutes more, stirring frequently. Add remaining
ingredients and bring to a boil. Lower heat and simmer, covered, for 45
minutes to 1 hour. Mixture should be thick, with all water absorbed. Serving suggestion: This chili is tasty with a garnish of crushed low
salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt, or
minced fresh cilantro.